Spaghetti Casserole

This is my Daughter-in-law's favorite meal.



8 oz. dried spaghetti (about 4 cups cooked)

1/2 lb extra lean ground beef

1/2 cup chopped onion

1/2 cup chopped green sweet pepper

2 (14 1/2 oz) cans diced tomatoes

1 (10 3/4 oz) can condensed tomato soup

1/2 tsp black pepper

2 cups shredded cheddar cheese (8 oz)

4 slices bacon, crisp cooked, drained and crumbled



Cook spaghetti according to package directions; drain and set aside.

In a large skillet, cook and stir ground beef, onion and sweet pepper until beef is brown; drain off fat. Stir in the undrained tomatoes, tomato soup, and black pepper. Bring just to boiling. Add 1 1/2 cups of the cheese, stirring until melted.

Grease a 2 quart casserole; set aside. Add spaghetti and bacon to the tomato mixture, tossing to combine. Transfer mixture to prepared casserole. Cover; bake in a 350 degree oven for 40 min. or until bubbly and heated through. Uncover; sprinkle with remaining cheese. Let stand for 5 to 10 minutes or until cheese is melted.

Makes 4 to 6 servings.

Can be made ahead and stored in the refrigerator until ready to go in the oven. You may have to bake it a little longer.  I usually use 1/2 pound of bacon.  We really like the flavor of bacon in this casserole.